Giving Thanks By The Helmetful

In the U.S. and in Canada, Thanksgiving is not only a time to hang out with family we may otherwise seldom see, and eat…a lot. It also begins the long lead up to the winter holidays in December. Most of all, Thanksgiving is meant as a time to count our blessings – and we’re giving thanks by the helmetful!

We’re truly thankful for the spirit of abundance that you can feel percolating in the Nutcase HQ. It’s not really an abundance of things – it is more an abundance of great ideas, inspiration, new helmet designs, and projects coming to fruition.

Part of the abundance is also the great amount of feedback and fun input we get from our followers on Facebook – we recently celebrated 10,000 likes – and Instagram, where 2,000 people view and contribute excellent Nutcase helmet photos – take a peek, they’ll make you laugh, or at the very least, smile at the pure joy of everyone expressing themselves with their very own Nutcases.

giving thanks for dogs on bikes

We’re giving thanks by the helmetful for dogs on bikes.

We really love that input, and so we ask you to keep those thoughts and inspirations and digital snapshots coming.

The history of Thanksgiving goes back, at least mythology-wise, to the first European immigrants to North American shores sharing a food feast with native inhabitants.

As a non-scientific sample  shows, at Nutcase Thanksgiving is a strong tradition, and it seems most of us are truly thankful for (of all things) stuffing!

Stuffing, a mix of dried bread cubes or cornbread cubes made into a casserole with the addition of vegetables, broth, and meats, wasn’t likely at the very first Thanksgiving tables – wild rice was a more common starchy side dish.

Once President Abraham Lincoln made Thanksgiving an official national feast day in 1863,  stuffing (or dressing as it is called on some Southern tables) started showing up as part of the banquet. There seem to be thousands of variations of stuffing, but almost everyone agrees it needs a place on the traditional Thanksgiving table.

Thankfulness is a great helmet.

We’re giving thanks for fun rides with fun helmets.

So without further ado, we give you a sample of what the multi-culti crew at HQ is looking forward to on this Thanksgiving 2014 feast day.

Nutcase founder Michael Morrow: Our barbecued turkey, made in the Weber grill. Sometimes we brine, sometimes we don’t.

Mrs. Nutcase Miriam Berman: I guess I’d have to go with the roasted sweet potatoes.

Customer service guru Zach Holz: I think my favorite thing is the fall weather and the seasonal foods.

Events manager Lisa Bauso: Lasagne. Where I grew up that was part of the Thanksgiving table along with the turkey. What can I say? I’m Italian.

Social media manager Meghan Sinnott: I always liked Granny’s rolls as a kid. Now my favorite is stuffing – I love stuffing – I’m vegan, so it’s yummy pine nuts and vegetable broth and ‘butter’ and apple and celery in there. Yum.

Brand connector Philip Mascher: I’m not much into turkey, but I do like the sauces – i.e. gravy, and all the interesting things that can be on the plate at once that can have the gravy on top of it.

Absolute Bastard - Instagram

We’re giving thanks for eccentricity and doing your helmet your own way.

Fab front deskwoman Madeline Lounsbury: I’m the mashed potato maker in our family, and my secret is add butter until I think it might be too much butter, and then I add a little more.

Operations manager Julie Gefroh: Stuffing is my absolute favorite. This year it’s going to be wild mushroom stuffing – some in the bird, some out of the bird.

Sales manager Chris Streight: I’d have to say stuffing. My partner Lori’s cornbread and sausage stuffing – it’s also some in the bird, and some out.

Graphics guru David Kruger: Family is my favorite part of Thanksgiving. Oh, yeah, and what’s on our table is just like what’s on everybody else’s…only better.

Media guy Dave Williams: Mom’s awesome oyster bake – it’s layers of crackers, oysters from the jar, and smothered in a quart of cream. So good. (My first thought was really to say the stuffing, but that’s not as original as the oysters.)

 

 

 

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